Method:1. Pre-heat a griddle pan to a high heat. Wash and dry the Baby marrows then slice lengthways into quarters and add to the griddle pan, cook them until dark griddle lines have been achieved on the two flat sides +- 3mins per side. Once cooked, set aside and allow to cool.2. Roughly chop the baby marrow and add to a medium mixing bowl with the crumbled feta cheese, freshly toasted sunflower seeds, eggs and seasoning. If the mixture is too runny, add a few tablespoons of fine breadcrumbs until the mixture is no longer runny.3. Place the phyllo pastry sheet on to the kitchen counter with the longer side towards you. Spoon the baby marrow mixture along the bottom edge of the phyllo sheet, brush a light layer of the melted butter across the rest of the pastry and then cut the phyllo lengthways in half. Repeat this process with the other half of the pastry aswell.4. Roll the filling up in the pastry to resemble one long cigar with the filling in the centre and brush with a touch more butter sprinkle with a pinch of salt and some sesame seeds. Portion the cigars into 5-7cm pieces, place onto baking paper lined oven tray and into an oven preheated to 180 C for 10-15 mins or until golden brown.5. For the dipping sauce, add the baby tomatoes, garlic cloves, thyme, olive oil and seasoning to a separate oven tray, roast for 10-15 mins. Allow the tomatoes to cool slightly and then discard the thyme and garlic, they will have imparted there beautiful flavours onto the tomatoes with out being to strong.6. Roughly chop the tomatoes and rocket leaves then fold them through the Classic Mayo. Serve with the phyllo cigars as a delicious dipping sauce.